SPONGE CROISSANTS

Ingredients :

200ml milk
50g sugar
10g brewer’s yeast
1 egg
400g all-purpose flour
50g butter
Apple + Cinnamon
Milk
Icing sugar

Preparation :

1. In a bowl, add warm milk, sugar, yeast, the egg and mix. Add the flour little by little and mix until well combined.
2. Knead the dough for some time and add the butter and continue kneading until smooth. Cover the top and let the dough rest for 2 hours in a warm place.
3. When the time is up, transfer the dough to the workbench. Stretch the dough and divide it into 9 pieces and make balls.
4. Thin one side of the balloon with your hands and stretch it with a roller.

Add apple and cinnamon on one side and spread to form a crescent.

1. Transfer the croissants to a baking sheet and let them rest for 20 minutes.
2. Brush the croissants with milk and bake in the oven at 180°C/356°F for 15 minutes. Decorate with powdered sugar